Instant Pot Deviled Eggs are an easy appetizer to prepare for parties or potlucks. These eggs are perfectly cooked and filled with a mixture of creamy egg yolks, pickles, onions, smooth mayonnaise, and tangy mustard.
Deviled eggs are one of our family’s favorite finger foods. They are so easy to make and make the perfect snack.
Even my son loves them and actually claims them as one of his favorite foods. John’s been making deviled eggs for him since he was a toddler, so it’s no surprise that they’re still high on his list.
When we got the Instant Pot a few years ago, I decided to adapt John’s recipe and start making Instant Pot deviled eggs instead of his stovetop version.
Initially, I added bacon and chives and changed up the filling a bit. Over time, I decided to leave his recipe as-is, since its a family favorite.
If you haven’t tried to make “boiled eggs” in the Instant Pot, give it a try! It will open the door for so many recipes like these Instant Pot deviled eggs, egg salad sandwich, Instant Pot macaroni salad, and Instant Pot potato salad.
How to Make Instant Pot Deviled Eggs:
These are incredibly easy to make, and I even found a great way to peel the eggs that reduces mess and makes peeling a cinch!
You may already know about it, but I’ve listed it in the tips below just in case. Don’t forget to check it out before you leave!
I use the 5-5-5 method to make the eggs. That means 5 minutes to pressure cook, 5 minutes for a natural release, and 5 minutes in the ice bath.
If a longer or shorter time frame works for you, do that instead. Some people do a 4-4-4, a 6-6-6, or even a 6-5-5.
Start by placing a trivet in the Instant Pot along with 1 cup of water. We have a trivet that is made specifically for eggs, and it works great.
Add 6 large eggs to the trivet, and close the lid. Turn the Instant Pot to high pressure (pressure cook/manual) for 5 minutes.
Then allow a natural release for 5 minutes followed by a quick release. Remove the eggs from the Instant Pot, and place them into a bowl of ice water to stop the cooking process.
After the eggs have cooled slightly, remove the shells. Carefully, cut the eggs in half longways and remove the yolks.
Place the yolks into a separate small bowl, and use a fork to mash the yolks.
Add the onions, pickles, mustard, salt, pepper, and mayonnaise to the yolks. Use a fork, potato masher, or food processor to mix the filling.
Take a spoon or piping bag and place a bit of the filling into each of the halved egg whites. Garnish with a sprinkle of smoked paprika and fresh chives.
How do you easily peel a boiled egg?
Make removing the shells easy by peeling them in a bowl of water. I like to use the same water as I used for the ice bath. Just hold the egg under water slightly to remove the shell. The shell comes off easier and sinks right to the bottom of the bowl! Plus, it doesn’t stick to your fingers.
The main thing to remove is the ice bath is there to shock the eggs and stop the cooking process. Peel the eggs when they’re still warm, not cold. Otherwise, the shells will be difficult to remove.
Can you make deviled eggs in advance?
Yes, these Instant Pot deviled eggs can be made a day or two in advance. However, don’t add the filling to the egg whites until you’re ready to serve the eggs. Keep the filling and egg whites separate.
How do you make Instant Pot deviled eggs with bacon?
To make these deviled eggs with bacon, finely chop 3 to 4 strips of cooked bacon and add most of it to the filling. Save the remainder to add to the top as a garnish. You may need to reduce the salt if the bacon is salty.
What are topping options for Instant Pot deviled eggs?
Bacon
Chives
Paprika
Fresh Jalapenos
Pickled Jalapenos
Dill
Sriracha
Cilantro
Olives
Parsley
Ham
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Instant Pot Deviled Eggs with Bacon
Instant Pot Deviled Eggs are an easy appetizer to prepare for parties or potlucks. These eggs are perfectly cooked and filled with a mixture of creamy egg yolks, pickles, onions, smooth mayonnaise, and tangy mustard.
Ingredients
- 1 Cup Water
- 6 Large Eggs
- 1/4 Cup White Onion, finely chopped
- 1/4 Cup Dill Pickle, finely chopped
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- Paprika for garnish
Instructions
- Place 1 cup of water into the Instant Pot, and add the trivet. Place eggs on the trivet.
- Close the lid, and press the manual (pressure cook) button. Adjust the time to 5 minutes. After the time is up, allow a natural release for 5 minutes. Then, open the valve to release any remaining pressure.
- Use tongs to remove the eggs, and place in an ice bath for 5 minutes.
- After the eggs have been in the ice bath for 5 minutes, peel them, and cut in half longways. Carefully, remove the yolks.
- Place the yolks in a separate bowl, and mash with a fork. Add the pickles, onions, mayonnaise, mustard, salt, and pepper. Mix until combined.
- Use a spoon or piping bag to fill each halved egg white with the yolk filling. Garnish with smoked paprika and chives.
- Serve immediately.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 half eggs (1 whole egg). Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*We used a 6-quart Instant Pot for this recipe.
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Nutrition Information:
Yield: 6 Serving Size: 2 Egg HalvesAmount Per Serving: Calories: 126Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 189mgSodium: 323mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.
